La Valle d'Itria episode artwork

EPISODE · Mar 11, 2023

La Valle d'Itria

from Mangia come parli

Oggi lo chef Oldani e Pierluigi Pardo viaggiano tra ulivi e trulli nella Valle d'Itria, regione nel cuore della Puglia compresa tra le province di Brindisi, Bari e Taranto. Partiamo da Martina Franca dove ci aspetta il nostro primo cicerone, lo scrittore Donato Carrisi. Imbocchiamo la Provinciale 14 e ci spostiamo verso Est, verso Ostuni dove si trova il Ristorante stellato Cielo, presso La Sommità Relais: in cucina lo chef pugliese Roberto Monopoli. Nello Spazio News facciamo un salto alla Fiera Tirreno CT i Carrara dove si sono svolti i Campionati di pasticceria, panificazione e della Miglior Colomba. Andiamo a conoscere i vincitori con Matteo Cutolo, presidente della Federazione Italiana Pasticceria, Gelateria e Cioccolateria. Un passo indietro a Martina Franca perchè ci eravamo dimenticati di assaggiare uno dei prodotti simbolo della Valle d'Itria: il mitico Capocollo. Ce lo racconta il respondabile del Presidio Slow Food Francesco Carriero. Concludiamo il nostro viaggio con l'Agnello al forno in pignata che ci preparano gli studenti dell'Istituto Alberghiero "Domenico Modugno" di Polignano a Mare con il loro prof Innocente Galluzzi.

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La Valle d'Itria

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This episode was published on March 11, 2023.

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Oggi lo chef Oldani e Pierluigi Pardo viaggiano tra ulivi e trulli nella Valle d'Itria, regione nel cuore della Puglia compresa tra le province di Brindisi, Bari e Taranto. Partiamo da Martina Franca dove ci aspetta il nostro primo cicerone, lo...

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